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A 12-inch cast iron skillet filled with golden-brown roasted chicken thighs, sliced Italian sausage, caramelized Brussels sprouts, and roasted lemon slices.

One-Pan Chicken, Sausage, and Brussels Sprouts

A quick, incredibly flavorful weeknight dinner featuring roasted chicken thighs, Italian sausage, and caramelized Brussels sprouts in a honey mustard glaze.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Brussels sprouts trimmed and halved
  • 5 medium shallots peeled and quartered
  • 1 lemon thinly sliced, seeds discarded
  • 3 tbsp extra-virgin olive oil divided
  • Kosher salt and black pepper to taste
  • 3 cloves garlic minced
  • 1 1/2 tbsp Dijon mustard
  • 1 1/2 tbsp honey
  • 1 tbsp Worcestershire sauce
  • 3 tsp fresh rosemary chopped
  • 4 bone-in skin-on chicken thighs (about 1.5 lbs)
  • 4 large Italian sausages hot or sweet, cut into 2-inch lengths

Equipment

  • 12-inch cast iron skillet (or rimmed baking sheet)
  • Small mixing bowl
  • Instant-read thermometer
  • Silicone basting brush

Method
 

  1. Position oven rack in the lower third of the oven and preheat to 450°F (230°C).
  2. In a 12-inch cast iron skillet, toss the Brussels sprouts, shallots, and lemon slices with 2 tablespoons of olive oil. Season with salt and pepper.
  3. In a small bowl, mix the minced garlic, Dijon mustard, honey, Worcestershire sauce, chopped rosemary, and the remaining 1 tablespoon of olive oil. Season with a pinch of salt and pepper to form a paste.
  4. Rub the paste evenly all over the chicken thighs.
  5. Nestle the seasoned chicken thighs and the pieces of Italian sausage on top of the vegetables in the skillet.
  6. Roast on the lower rack for 25 to 30 minutes, or until the sprouts are browned and tender, and the chicken reaches an internal temperature of 165°F (74°C).
  7. If the meat finishes before the sprouts are fully browned, transfer the meat to a plate and return the skillet to the oven for a few minutes. Recombine and serve hot.

Notes

Skillet Size: If you do not have a 12-inch skillet, use a large rimmed baking sheet to prevent the ingredients from steaming.
Sausage: Cutting the sausages into 2-inch lengths ensures they cook through in the same amount of time as the chicken thighs.